This recipe for Authentic Chili Verde (Pork and Green Tomatillo Stew) brings together 6 lbs cubed pork stew meat, 1/4 cup vegetable oil, 2 large yellow onions in a practical dish for home cooking. It takes about 2 hrs to prepare and cook. It makes approximately 20 servings.
I adapted this soooo heavily, but the base is a recipe in the November issue of Food Network magazine. It was too spicy for my husband, but I loved it. Hope you do, too.
Make and share this Oaxacan Rice and Beans recipe from Food.com.
Just like the title says, this is sweet and creamy and spicy with chipotle and poblano peppers! So enjoy! Adapted from Donna Nordon, owner/chef of Cafe Terra Cotta in Tucson, Arizona. This will feed a crowd, so feel free to cut recipe in half!
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